Pork Tenderloin with Fennel Spice
Elevate your dinner game with this irresistible Pork Tenderloin with Fennel Spice, a recipe that effortlessly blends aromatic herbs and spices for a bold and flavorful main dish. This oven-roasted pork tenderloin is coated in a fragrant blend of toasted fennel seeds, black peppercorns, and coriander, amplified by the brightness of fresh rosemary and zesty lemon. The tender, juicy pork is perfectly seasoned and roasted to perfection in just 25 minutes, making it ideal for weeknights or special occasions. Pair this savory delight with roasted vegetables or a crisp green salad for a meal that’s as balanced as it is delicious. With its quick preparation, vibrant flavors, and crowd-pleasing presentation, this dish is bound to become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 teaspoons kosher salt
- 4 cloves, minced garlic cloves
- 2 tablespoons olive oil
- 2 sprigs, chopped fresh rosemary
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
In a dry skillet over medium heat, toast the fennel seeds, black peppercorns, and coriander seeds for 2-3 minutes, stirring frequently until fragrant. Allow to cool slightly.
Using a mortar and pestle or spice grinder, coarsely grind the toasted spices. Mix in the kosher salt.
Pat the pork tenderloins dry with paper towels and rub the minced garlic, spice mixture, and olive oil evenly over the surface of each tenderloin.
Sprinkle the chopped rosemary and lemon zest over the pork tenderloins, pressing gently to help the flavors adhere.
Place the seasoned pork tenderloins on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Once cooked, remove the pork tenderloins from the oven and let rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloins into medallions and serve warm. Pair with roasted vegetables or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.0 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
